One can never have too much jam.
The September 2010 Daring Cooks’ challenge was hosted by John of Eat4Fun. John chose to challenge The Daring Cooks to learn about food preservation, mainly in the form of canning and freezing. He challenged everyone to make a recipe and preserve it. John’s source for food preservation information was from The National Center for Home Food Preservation.
I was thrilled when I read the September challenge. I’m no stranger to canning of course, being in the home stretch of the Can Jam and having canned plenty in addition to that. The challenge included recipes for roasted tomatoes (which I did and are glorious), bruschetta in a jar, and apple butter. I still have apple butter left from last year’s apple orchard haul, so because I’m familiar with canning I decided on a new recipe.
I still was working with the lovely figs I received from the California Fig Advisory Board, so I racked my brain for jam ideas. Upon remembering I had some Riando pink prosecco in the fridge, I decided to make a sparkling fig jam.
One thing that makes the recipe easier is the realization that you can just scoop out the fig pulp as though it were a kiwi or grapefruit. No bothering with trying to peel and dice! Plus this makes so much more sense for jam, as you typically mash the fruit anyway.
My only issue is that this may be a little sweet. If you plan on just putting this in freezer containers or eating it within a couple weeks, feel free to reduce the sugar. The calcium water and pectin are optional, but I was concerned about getting a proper set and added it in. Adding the extra Prosecco at the end helps give it a bit of a bubbly taste to it.
Also, you now have an open bottle of Prosecco to deal with. You’re welcome.
Sparkling Fig Jam
makes about four half-pints
3 cups figs, scooped out of the skins with a spoon
1/4 cup lemon juice
3 cups sugar
1/2 cup Prosecco
1 tablespoon Pomona’s calcium water
1 tablespoon Pomona’s pectin powder
1/4 cup Prosecco
In a large non-reactive pot, combine figs, lemon juice, sugar, and 1/2 cup Prosecco. Cover and refrigerate for 12-24 hours.
Let pot return to room temperature. Heat to a boil, stirring to make sure everything has dissolved properly. Add calcium water and pectin and bring back to a boil for 2 minutes. Stir in the 1/4 cup Prosecco. Ladle into sterilized jars and process for 20 minutes, or pour into freezer jars and let cool.